Best Vanilla Cupcakes Recipe
These Vanilla Cupcakes have bakery style crumb & stay perfectly moist for 4 whole-days which is unheard of for cupcakes!
Ingredients
- Baking powder - 1-1/4 teaspoon
- All purpose flour - 1 Cup
- Salt - 1/8 Teaspoon
- Large eggs - 2 (50 - 55g / 2 oz each), at room temperature
- Caster / superfine sugar - 3/4 Cup (granulated/regular)
- Unsalted butter - 1/4 Cup (cut into 1.5cm / 1/2” cubes)
- Full fat Milk - 1/2 Cup
- Vegetable or canola oil - 1-1/2 Teaspoon
- Vanilla extract - (the best you can afford)
See Also: Best Homemade Pad Thai Recipe
Preparation:
Step 1:
Pre-heat oven to 180°C/350°F (160°C fan) for 20 mins before starting batter. Place shelf in middle of oven.
Step 2:
Place cupcake liners in standard muffin tin.
CUPCAKE BATTER:
Step 1:
Whisk Dry: Whisk baking powder, flour & salt in large bowl. Then Set aside.
Step 2:
Heat Milk-Butter: Place milk & butter in a heat-proof jug & microwave for 2 mins on high to melt-butter. Don't let milk bubble & boil (foam ok). Cover & leave in microwave to keep very warm (stove: cover with lid & leave on turned off stove).
Step 3:
Mix eggs: In separate heavy based glass bowl, beat eggs for 30 secs on speed 6 of a handheld beater.
Step 4:
Add sugar: With beater still going, pour sugar in over 30 secs.
Step 5:
Beat until tripled: Beat eggs for 6 mins on speed 8, or till tripled in volume & almost pure-white.
Step 6:
Add flour: When the egg is whipped, scatter 1/3flour across-surface, then beat on Speed 1 for 5 secs. Stop beating, add half of remaining flour, then mix on Speed 1 for 5 seconds. Add remaining flour, mix on Speed 1 for 5-10 seconds till flour is just mixed-in. Once you cannot see flour, stop right away.
Step 7:
Temper milk: Pour vanilla, hot milk & oil in the now empty flour bowl. Add about 3/4-cups of Egg-Batter in the hot-milk (donot need to be 100% accurate with the amount). Use a whisk to mix till smooth - you can be vigorous here. Will look foamy.
Step 8:
Slowly add milk: With beater on Speed 1, pour Milk-mixture in the Egg Batter over 15 secs, then turn beater off.
Step 9:
Scrape & final mix: Scrape down sides & base of bowl. Beat on Speed 1 for 10 secs - batter should now be smooth & pourable.
BAKE:
Step 1:
Fill muffin tin: Pour batter in muffin-tin, filling 2/3 of way-up. Don't fill more (sunken surfaces / causes flat). Easiest to use standard ice-cream scoop with lever.
Step 2:
Bake 22 mins or till golden & toothpick inserted in middle comes out clean.
COOL & FROST:
Step 1:
Remove from oven. Cool just 2 mins, then use fork to help remove & place on cooling-rack. Cool completely before icing with frosting of choice, or jam or cream & fresh berries.
